Vegan Black Bean Butternut Squash Boats
Try these delicious Vegan Black Bean Butternut Squash boats for a healthy, delicious, seasonal dish that’s quick and easy to whip up.
Ingredients
- 111 Butternut Squash, halved and seeds removed
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Sea Salt, Himalayan (or to taste)
- pinch pinch pinch Black Pepper
- 111 Onion, small, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, (or oil of choice)
- 1 tsp1 tsp1 tsp Garlic, ginger paste
- 222 Tomato, small, finely chopped
- .5 tsp.5 tsp.5 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp Garam Masala
- 1 tsp1 tsp1 tsp ground Coriander
- .5 tsp.5 tsp.5 tsp Chili Powder
- .75 cup.75 cup.75 cup Black Beans, or half a can
- 3 Tbsp3 Tbsp3 Tbsp Coconut Cream, (thick)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 F.
- Cut the butternut squash into 2 halves and place it on a large baking sheet.
- Drizzle olive oil and season with salt and pepper. Massage all over and bake until the flesh is tender. This would take almost 45 - 50 minutes depending on the size of the butternut squash.
- In the meantime, stuffing can be prepared. Heat up 1 tbsp. coconut oil in a pan.
- Add the finely chopped onions and stir fry on low medium heat about 4-5 minutes until the onions get wilted.
- Add in the ginger garlic paste.
- Stir in the chopped tomatoes and sauté for a few minutes in medium heat until the gravy thickens up.
- Next, add in the masala powders along with the salt. Cook for 5-6 minutes.
- Stir in the black beans, sauté for a 3-4 minutes in low heat or until the gravy gets thick
- Meanwhile scoop out the flesh from the baked squash leaving a 1/2 inch border along the edges. Save the filling.
- Stir in the scooped butternut squash flesh to the prepared gravy in the pan and warm for a few minutes. Use a masher to mash up the mixture. The mixture would be thick.
- Add in the coconut cream.
- Fill in the butternut squash bowls with the mixture.
- Preheat oven to 200 F and roast the stuffed squash for 3-4 minutes.
- Enjoy with toppings like creamy cashew dressing and crumbled root vegetable chips.
Notes
To reduce time, the freshly cut and seasoned squash can be microwaved for 5 minutes before placing in the oven to cook. This will reduce the cook time in the oven to 25 - 30 minutes. Garnish with desired toppings and dressing. I prefer a crunch element, crumbled root vegetable chips adds a perfect healthy crunch element to the whole dish.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Nut Free Pescetarian Plant Based Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 412 |
Fat: | 20 g |
Carbohydrates: | 45 g |
Protein: | 15 g |
Cholesterol: | 0 g |
Sodium: | 1178 mg |
Fiber: | 12 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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